To make the filling
Cut the lime in half and juice it. You will need half a tablespoon of juice which is about half a lime.
Beat together cream cheese, sugar and lime juice until smooth.
Slice the mango flesh off the internal seed by slicing off each cheek, then scoring to create cubes, popping out, then cutting off the flesh.
Add the mango flesh to the chopping bowl attachment of an immersion/stick blender or food processor and blend well until smooth.
Add the agar agar powder to the mango puree and blend until smooth and there are no lumps.
In a separate bowl whip the cream until soft peaks just form.
Transfer the mango pulp to a small pot on the stove. Bring to the boil and boil for five minutes, stirring frequently. This activates the agar agar and will enable it to set. Allow to cool but not to much.
Strain the mango puree and add to the cream cheese mix. Beat until just combined.
Add the whipped cream to the mango cream cheese mix and fold well to combine.
Pour the filling over the base. Smooth down. Chill in fridge for at least 12 hours.
To serve remove form spring form pan and carefully transfer to a plate. Fabulous on its own or with some of my homemade passion fruit coulis drizzled over the top. Delicious!
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